Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, using a hand mixer, beat together the butter and cream cheese until smooth. Add the egg, monkfruit, vanilla, almond extract, salt, and liquid stevia and mix well. Add the almond flour, coconut flour, tapioca starch, and mix well.
Split the dough in half and use red food coloring in half the dough.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours and preferably overnight.
Dust a clean workspace with coconut flour. Roll out the dough.
Use a heart shaped cookie cutter to cut out the cookie shapes.
Place it on a baking sheet about 1 inch apart.
Bake for 8 to 9 minutes, or until lightly browned. Transfer the cookies to a wire rack and let cool for at least 30 minutes to firm up.